Name: Soupirs aux Amandes (Wafers with Almonds)
Cuisine: France
Ingredients: ½ cup almonds, with the skins left on; 5 tablespoons unbleached flour; ¾ teaspoon almond extract; ½ cup sugar; 2 or 3 egg whites; ¼ teaspoon salt; 3 tablespoons sweet butter at room temperature

Preparation info

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

These crisp little cookies (they indeed deserve their name—soupirs means sighs) are made in Nice with a mixture of sweet and bitter almonds. Since there are no bitter almonds available here, I add almond extract to the dough and leave the skin on the nuts. The cookies go wonderfully well with Glace à la Fleur d’Orangers, Tian au Rhum, and all the fruit desserts.